Organ Sausages: General Characteristics, Thawing Tips & Storage
We get a lot of questions about our wildly popular organ sausages, so we thought we would compile a special blog post to answer the most frequently asked questions. We hope you find this information helpful in choosing the perfect selection for you and your family.
-Liverwurst (Ingredients: beef, beef liver, beef kidneys, beef heart, water, sea salt, onion powder, white pepper, coriander, marjoram, allspice)
-Head Cheese (Ingredients: beef, beef heart, beef tongue, water, sea salt, onion powder, white pepper, coriander)
-Raw Uncooked Beef Braunschweiger (Ingredients: beef, beef liver, water, sea salt, onion powder, raw honey, white pepper, coriander, marjoram, allspice)
-Fully Cooked Beef Braunschweiger (Ingredients: beef, beef liver, water, sea salt, onion powder, white pepper, coriander, marjoram, allspice)
-Chicken Braunschweiger (Ingredients: beef, chicken liver, sea salt, onion powder, raw honey, white pepper, coriander, marjoram, allspice)
Head Cheese and Braunschweiger will be milder in taste compared to Liverwurst. Liverwurst has the strongest flavor of all our organ sausages due to the kidneys being a vital ingredient. Weston A. Price members have made our Liverwurst the best selling organ sausage at the annual conference. Overall, it is our best selling organ sausage as well. It is the most diverse in the kinds of organs (liver, kidneys and heart); due to this diversity, Braunschweiger actually contains more liver.
We personally love the Raw Braunschweiger. Because the Braunschweiger is raw, we are able to easily mix it with ground beef. This is particularly useful if you are new to incorporating organ meats into a diet. It has a consistency similar to bread dough. Once thawed, the Raw Braunschweiger will be quite soft as compared to the firmer, fully cooked sausages.
Head cheese does not contain cheese! Historically, versions have varied greatly by region and culture; our Head Cheese is a simple cold beef sausage which contains heart and tongue.
Color variances are normal for all organ sausages- the outside of the product is typically darker and the inside lighter in color. We do not use any dyes in our products.
You may notice purge or the water that is released every time you freeze and thaw meat. We use none of the phosphorus and dairy binders that the commercial sausage makers use to cover up this issue, so some customers are surprised to find a red liquid upon thawing. Although not the most visually appealing, this is a natural occurrence and no cause for concern.
The Liverwurst will show the most purge as it is richest in the organ meats compared to the Braunschweiger that will have just a bit, and the Head Cheese that rarely has noticeable purge.
The Chicken Braunschweiger is softer than the beef organ sausages. When slicing, we prefer to only partially thaw the Chicken Braunschweiger. We have found this allows for easier slicing of this organ sausage variety.
With the exception of the Raw Braunschweiger, the organ sausages are fully cooked and ready to be thawed and enjoyed. Slower thawing in the refrigerator will produce less purge as compared to faster thawing on the counter at room temperature.
Once thawed, the organ sausages will last about a week in the refrigerator as we do not add preservatives or nitrates. If you like, the organ sausages may be partially thawed, portioned and refrozen. We use this method ourselves.
For some customers, organ meats recall flavors they haven't tasted since their childhood; for others, this is an entirely new experience. The palate may take time to adjust to the richness of organ meats. Many customers have commented that pairing the organ sausages with mustard or cheese, drizzling slices with olive oil or even chopping into chunks and using as a salad topping helped make this new flavor more familiar and enjoyable.
While most customers simply thaw and enjoy our cooked organ sausages, you may also enjoy some tried and true recipes including Liverloaf, Ulster Fry, and Beef Bacon Braunschweiger Sliders.
Do you have a favorite organ sausage? Do you have any recipes or advice for someone trying organ sausages for the first time? Feel free to share your comments.